Polish potato toast
By VicentaLakin
Recipe Recommendations
- Purple sweet potato paste appropriate amount
- egg yolk liquid appropriate amount
- high-gluten flour 100g
- water 100g
- yeast 1g
- eggs one
- white sugar 25g
- olive oil 30g
- milk 190g
- sweetening
- burn
- several hours
- senior
Steps for Polish potato toast
1
The Polish materials are evenly mixed, the covering membranes are stored in the fridge for 10 hours, the fermented Polish fermentation head is fermented, there are dense large and large gas holes that provoke to see long lass and smell slightly acid。
2
The main pasta material and the Polish scavenger were poured into the bread machine with different water intake rates for flour, leaving milk in the range of 10 grams. Two shampoo programs are initiated, smooth and smooth, and a piece of pasta is pulled to support transparent and resilient film。
3
The rubbed noodles are taken out and fermented in the deep tub to keep the film warm。
4
The fermented noodles, the ha ha ha. The noodles fell down on the board and were drained, divided into two equals, rounded and covered with laxity for 10-15 minutes。
5
The evaporated potatoes are crushed into mud and mixed with milk。
6
It's in the pocket of the skin。
7
Nice and loose。
8
Put the mashed potatoes on。
9
Both sides turn in the middle。
10
Cut in three。
11
Make it up like a braid, and hold it tight at the end。
12
Put it in a toast box with a second fermentation。
13
A fermented toasted embryo with an egg yolk。
14
Put it in a preheated oven with 175 degrees above and 35 minutes of fire in the lower middle and upper layers。
15
Roasted toast sided to the cold, sliced。